This is vintage cookbook of North African Cooking with Hebrew text and photos By Pascale Perez-Rubin - From Israel - 1983
ספר מטעמי צפון אפריקה (טוניס, מרוקו, אלג'ר, לוב) מאת פסקל פרץ רובין
About:The book From the Tastes of North Africa contains recipes collected among North African communities, mainly in Tunisia, which is the country of origin of the author, accompanied by her close neighbors - Morocco, Algiers and Libya.
Along with the foods, there are also legends, proverbs and descriptions of lifestyles and holidays, which lend a helping hand to the lives of the Israeli communities in Arab postcards, and open a window into their customs here. The book explains to the Israeli reader the tradition of oriental cuisine in its richness, diversity and aromas, as it is still faithfully and lovingly preserved among North Africans.
The book brings even those who are not familiar with it closer to fascinating cooking possibilities, and expands the scope of the Israeli cuisine that is developing here. The recipes in the book represent all areas of North African cuisine, dipped in hamza dishes and the special salads, through the spicy fillings, the pies such as the makoud and the menina, the diverse hams such as the tapina, the kishina and the nikitosh, the types of tajine, the meat rolls, the famous couscous, the colorful pickles and pickles and the homemade jams , Eastern pastry and sweets, and ending with the special foods and delicacies for the holidays.
The recipes were all adapted to the modern way of cooking and to the Israeli palate. All the ingredients and spices can be bought in stores in Israel.
Number of Pages: 302
Language: Hebrew
This is vintage cookbook of North African Cooking with Hebrew text and photos By Pascale Perez-Rubin - From Israel - 1983
ספר מטעמי צפון אפריקה (טוניס, מרוקו, אלג'ר, לוב) מאת פסקל פרץ רובין
About:
The book From the Tastes of North Africa contains recipes collected among North African communities, mainly in Tunisia, which is the country of origin of the author, accompanied by her close neighbors - Morocco, Algiers and Libya.
Along with the foods, there are also legends, proverbs and descriptions of lifestyles and holidays, which lend a helping hand to the lives of the Israeli communities in Arab postcards, and open a window into their customs here. The book explains to the Israeli reader the tradition of oriental cuisine in its richness, diversity and aromas, as it is still faithfully and lovingly preserved among North Africans.
The book brings even those who are not familiar with it closer to fascinating cooking possibilities, and expands the scope of the Israeli cuisine that is developing here. The recipes in the book represent all areas of North African cuisine, dipped in hamza dishes and the special salads, through the spicy fillings, the pies such as the makoud and the menina, the diverse hams such as the tapina, the kishina and the nikitosh, the types of tajine, the meat rolls, the famous couscous, the colorful pickles and pickles and the homemade jams , Eastern pastry and sweets, and ending with the special foods and delicacies for the holidays.
The recipes were all adapted to the modern way of cooking and to the Israeli palate. All the ingredients and spices can be bought in stores in Israel.
Number of Pages: 302
Language: Hebrew